Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.

Cheryl Alters Jamison & Bill Jamison
Recipe by Cooking Light September 2011

Gallery

Credit: John Kernick; Styling: Paige Hicks

Recipe Summary test

hands-on:
27 mins
total:
27 mins
Yield:
Serves 2 (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl, stirring gently with a whisk.

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  • Heat an 8-inch nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of egg mixture to pan, and spread evenly in pan. Cook the egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Sprinkle half of cheese evenly over half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Repeat the procedure with remaining oil, egg mixture, and cheese. Garnish with sage leaves, if desired. Serve immediately.

Nutrition Facts

256 calories; fat 19.7g; saturated fat 5.8g; mono fat 9.6g; poly fat 2.2g; protein 18.2g; carbohydrates 1.8g; fiber 0.1g; cholesterol 431mg; iron 2mg; sodium 538mg; calcium 165mg.
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